Temporary Cook 2 Pool

Position Information Department 4-H OR Conf/Educ Center (TEX) Classification Title Temp Cook 2 Job Title Temporary Cook 2 Pool - 2024 Appointment Type Temporary Staff Job Location Salem Benefits Eligible Not benefits eligible Remote or Hybrid option? Employment Category Temporary Job Summary This recruitment will be used to fill multiple temporary Cook 2 positions with flexible FTE between 0.60 (approximately 24 hours per week) to 1.0 (40 hours per week) for the Division of Extension and Engagement’s Extension 4-H Youth Development Program. These temporary Cook 2 positions are located at the Oregon 4-H Center in Salem, Oregon.

The position is a part of the OSU Extension 4-H Youth Development program. The Oregon 4-H Center is a youth camp and conference facility approximately eight (8) miles from downtown Salem. It is a rural area and is not on public transportation lines. The 4-H Center offers spring outdoor school, summer camp and other retreat and user group activities.

Food service is an integral part of the outdoor school and camp experience. User groups requiring food service may range in size from 25 to 200. Flexibility, initiative, self-motivation, teamwork, and the ability to communicate and work under sometimes stressful conditions is essential.

The Cook 2 has responsibility for coordinating the production of breakfast, lunch, and/or dinner entrees for camp guests, outdoor school students, staff, campers, or others; preparing foods for special diets as needed, maintaining adequate products and supplies, keeping records, and providing lead work to lower level cooks/food service workers. This position is in a positive and caring work environment and makes a positive impact.

About the division: The Division of Extension and Engagement (Division) is core to Oregon State University’s mission. The Division helps create real solutions and positive impact across Oregon and beyond. The Division is aligned under the leadership of the Vice Provost for Extension and Engagement. To learn more about our Division and its core units and initiatives, please visit our website: .

Commitment to inclusive excellence: Oregon State University is committed to a culture of belonging and collaboration. We envision collaborative and respectful environments that are safe, inclusive, and welcoming. All employees are responsible for achieving this commitment.

OSU Division of Extension and Engagement’s Diversity, Equity, and Inclusion Unit:OSU Mission Statement: Why OSU? Working for Oregon State University is so much more than a job

Oregon State University is a dynamic community of dreamers, doers, problem-solvers and change-makers. We don’t wait for challenges to present themselves — we seek them out and take them on. We welcome students, faculty and staff from every background and perspective into a community where everyone feels seen and heard. We have deep-rooted mindfulness for the natural world and all who depend on it, and together, we apply knowledge, tools and skills to build a better future for all.

FACTS:

• Top 1.4% university in the world
• More research funding than all public universities in Oregon combined
• 1 of 3 land, sea, space and sun grant universities in the U.S.
• 2 campuses, 11 colleges, 12 experiment stations, and Extension programs in all 36 counties
• 7 cultural resource centers that offer education, celebration and belonging for everyone
• 100+ undergraduate degree programs, 80+ graduate degrees plus hundreds of minor options and certificates
• 35k+ students including more than 2.3k international students and 10k students of color
• 217k+ alumni worldwide
• For more interesting facts about OSU visit:

Locations:

Oregon State has a statewide presence with campuses in Corvallis and Bend, the OSU Portland Center and the Hatfield Marine Science Center on the Pacific Coast in Newport.

Oregon State’s beautiful, historic and state-of-the-art main campus is located in one of America’s best college towns. Corvallis is located close to the Pacific Ocean, the Cascade mountains and Oregon wine country. Nestled in the heart of the Willamette Valley, this beautiful city offers miles of mountain biking and hiking trails, a river perfect for boating or kayaking and an eclectic downtown featuring local cuisine, popular events and performances.

Total Rewards Package:

Oregon State University offers a with benefits eligible positions that is designed to meet the needs of employees and their families including:
• Medical, Dental, Vision and Basic Life. OSU pays 95% of premiums for you and your eligible dependents.
• Free confidential mental health and emotional support services, and counseling resources.
• Retirement savings paid by the university.
• A generous paid leave package, including holidays, vacation and sick leave.
• Tuition reduction benefits for you or your qualifying dependents at OSU or the additional six Oregon Public Universities.
• Robust Work Life programs including Dual Career assistance resources, flexible work arrangements, a Family Resource Center, Affinity Groups and an Employee Assistance Program.

Future and current OSU employees can use the to learn more about the full value of the benefits provided at OSU. Key Responsibilities The Cook 2 embeds the commitment of the university to inclusive excellence in all interactions and duties performed and contributes to a safe, welcoming and respectful workplace environment.

65% Cooking and Coordination Coordinates the production of breakfast, lunch, and/or dinner entrees. Prepares foods according to menus and recipes as described by the work schedule. Gathers and combines ingredients required by standardized recipes. Washes, slices, chops, grates, stirs, kneads, measures, mixes, and weighs food products. Cooks food by boiling, grilling, steaming, deep frying, roasting, or baking. Cooks various foods such as meats, casseroles, vegetables, starches, soups, salads, sandwiches, quick breads, dressings, sauces and gravies. Prepares sack lunches. Prepares desserts, such as cobbler, cakes from mixes, pies, donuts, cookies, bread, custard, and gelatin. Uses commercial cooking equipment such as grills, steam-jacket kettle, slicers, mixers, and choppers. Adjusts recipes based on user group and quantity needed or when needed to obtain a better quality product. Prepares food for distribution to camp guests, outdoor school students, staff, campers, etc. Plans cooking schedules to have food ready at serving time. Records temperatures of food at serving time. Communicates with guests about special diets and food ingredients when requested. 5% Requisitioning Maintain adequate products and supplies. Request/order needed product/supplies from supplier. Check and verify that product/supplies delivered align with what was ordered and quality is satisfactory. Receives and stores shipments in designated storage. 5% Record keeping Keep record of the amount of food prepared, amount served, and the amount left over. Records changes when recipes are modified. Counts and records equipment and food items during inventory. 10% Cleaning Functions Puts food away in designated storage and marks containers. Cleans stoves, grills, and countertops. Keeps work area in sanitary condition at all times. Cleaning and maintaining the dining area, including coffee bar, tables, chairs, floors, salad bar, dish return area or other. Breaks down boxes for cardboard recycler; takes garbage to the dumpster. Assists in cleanup procedures such as washing dishes, pots and pans, and cooking utensils, mopping floors and washing walls. Performs other cleaning duties as assigned. 15% Lead Work and Miscellaneous Assigns work to lower-level cooks and food service workers, or others in preparing foods such as vegetables, soups, salads, sandwiches, and desserts. Reviews work assigned. Provides training in cooking methods and procedures. Checks daily and records temperatures of dishwashers and refrigerator units. Responds to questions, compliments or complaints concerning the food or service from customers/guests; has regular contact with customers/guests while serving food and cleaning. Attends kitchen staff meetings when scheduled by supervisor. What We Require

Two years of cooking experience in an institution or commercial firm serving complete meals; OR an Associate’s degree in Food Service Management, Foods and Hospitality Service, or a directly-related field.

What You Will Need A valid Food Handler’s card, or the ability to obtain one within 30 days of hire. Demonstrable commitment to collaborative and respectful learning and working environments that are safe, inclusive, and welcoming. This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a criminal history check and be determined to be position qualified as per University Standard: 05-010 et seq. Incumbents are required to self-report convictions and those in youth programs may have additional criminal history checks every 24 months. What We Would Like You to Have Ability to make quick decisions under stress. Ability to plan for the production, and the ability to interpret recipes from varied sources and be able to deliver quality food products to Food Service customers. Ability to work in a physically active job in an institutional kitchen environment. Employee will experience long working periods of standing on a hard floor; working with commercial kitchen equipment; fluctuation in work flow, temperature and noise level. Working Conditions / Work Schedule Position is in a rural youth camp kitchen Typically, the schedule may be morning, afternoon and/or evening shift. May include weekend work as needed to meet the needs of customers. Works with and around heat producing and commercial kitchen equipment such as ovens, steam kettle, grill, stoves, dishwasher, hot water, proofer or other; works with sharp or bladed equipment such as knives, tomato slicer, meat/cheese slicer, box cutters, or other. Ability to work in a physically active job in an institutional kitchen environment. Employee will experience long working periods of standing on a hard floor; fluctuation in work flow, temperature and noise level. Lifts up to 50 pounds of weight using safety procedures. As the camp has high and low volume seasons this position will work intermittently. Regular in-person contact with customers, delivery drivers and food suppliers to receive goods. Pay Method Hourly Pay Period 16th - 15th of the following month Pay Date Last working day of the month Min Salary $17.80 Max Salary $26.44 Link to Position Description

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